Shiitake Mushroom Hydrolase
Shiitake mushroom hydrolase is a special compound enzyme preparation for the hydrolysis of edible mushrooms such as shiitake mushrooms to extract flavoring substances. It is mainly composed of cellulase, hemicellulase, protease, etc. It is applied in the industries of extracting edible mushroom ingredients such as shiitake mushroom as seasoning and functional food.
Shiitake mushroom hydrolase breaks down the mushroom cells into products containing polysaccharides, peptides, amino acids, nucleotides, and other nutrients and flavoring substances by hydrolyzing the cells and destroying the cell walls, thus facilitating the extraction of mushroom polysaccharides and shiitake.
It is soluble in water and the aqueous solution is a grayish-yellow opaque liquid.
Product Specifications:
Product name: Shiitake Mushroom Hydrolase
Main components: Cellulase, protease, etc.
Product specification: Complex enzyme product properties brownish-yellow powder not stored: room temperature dry and protected from light
Shelf life: 12 months
Applications:
- Spice processing: Shiitake mushroom hydrolysis enzyme hydrolyzes shiitake mushroom and generates shiitake mushroom protein after decomposing with water. The hydrolysis is complete, and the effective utilization rate of vegetable protein is over 90%.
- Functional food: The effect of hydrolysis of shiitake mushroom is good. The yield is 15~20% higher than that of high-temperature extraction. The refractive dry rate is 4.0%~5.0%. The extract contains 20~25g of polysaccharide per 100g extracts. The extracted shiitake mushroom polysaccharide can be applied in solid beverage and functional food.
